8.23.2011

ok so if you love food and read a lot of food blogs (as i do), chances are that you've heard of the ubiquitous New York Times chocolate chip cookies. i wish i could tell you don't believe the hype! but that would be a lie. the hype is right, my friends. (see that rhyme i made?) these are my go-to party cookie. they are absolutely worth the slightly extra effort. the sea salt on top?takes this whole situation to a higher level!!!

ps. you totally dont need to refrigerate this dough a full 24 hours before baking... that's just crazy talk! (but if you can wait, they truly do get better and better)

*note about flour-- it's rare i have both kinds of these flours on hand, i've used plain old all-purpose King Arthur with good results

*note about chocolate-- Jacques Torres says to use chocolate disks, and by all means go ahead if you can find them and don't mind spending the extra $$. i use a combination of 60% cacao Ghirardelli baking chips and a broken up bar of good quality dark chocolate, at least 60% - 75% cacao. the better the chocolate, the more amazing this cookie will be.

1. sift flour(s), baking soda, baking powder and salt into a bowl and set aside.

2. cream butter and sugars together at medium speed until very light (about 5 minutes). add eggs, one at a time, mixing well after each addition. stir in the vanilla. reduce speed to low, add dry ingredients and mix until just combined. fold in chocolate by hand to avoid breaking up the pieces.

3. press plastic wrap against dough and refrigerate for 24 - 36 hours. dough may be used in batches, and can be refrigerated for up to 72 hours. (or, if you are a renegade like me, disregard this entirely and proceed to preheating the oven. try to limit yourself to just one batch though, and save the rest for the next day)

WARNING-- chilled cookie dough is delectable and extremely addictive (like you need me to tell you this) and it will taunt you every time you open the fridge, calling to you with its siren song... you should probably hide the bowl behind a milk carton and some yogurt or something else virtuous, otherwise you'll eat it all before you can bake it, chilling time be damned. don't say i didn't warn you...

4.when ready to bake, preheat oven to 350. line baking sheet with parchment or a nonstick baking mat (this is crucial!)

5. scoop dough roughly the size of generous golf balls onto baking sheet. sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

these cookies keep pretty well in an airtight container or ziplock bag. they firm up a bit when cool but are so yummy dunked in milk, coffee, hot tea, what have you...

auditory pairing: givers- up up up -- this song is a great motivator for a quick run around the block while your dough be chillin... or, just to dance around your living room waiting for the timer to go off the first batch. no judgement!

8.18.2011

did THIS happen to you last night? and the only thing that will make that horrible night (and embarrassment) go away is some damn apple pie? not to fear, my lovely. this is a fast, fun, and easy hand pie recipe that will cure ALL.

preheat oven to 400F1. mix chopped apple, cinnamon, 1 tbsp turbinado sugar, and cornstarch together2. cut puff pastry sheet into 9 squares3. place about a tablespoon of the apple mixture on one diagonal of each square4. brush beaten egg along the diagonal sides, and fold pastry square corner to corner5. use a fork to crimp along the touching edges, you should now have triangle hand pies6. place on parchment paper and brush the tops with beaten egg7. sprinkle turbinado sugar on top8. bake at 400F for 20 minutes9. place on wire rack to cool slightly10. serve by themselves, or with some vanilla ice cream

8.17.2011

a few days back, i noticed tastespotting being inundated with peanut butter pies. i assumed it was some daring baker's challenge and thought nothing of it. then, @tastespotting tweeted:

so i clicked one of the posts, and it talked about jennifer from "In Jennie's Kitchen". it took me to this post. seriously. i cried and cried....and then i thought about my dad and cried some more. jennifer's husband passed away unexpectedly, and there was an outpouring of the community asking how they can show support. jennie wrote:

"For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on."

this pasta dish per uno is perfect on a lazy, late summer night when you want to eat something super yummy but make a minimal effort. i felt just so on a recent evening, when i rescued a lone ichiban (that's japanese!) eggplant that was languishing in my humble balcony garden, yearning for purpose. i made this just for me, but it would easily please a crowd. (for a pound of pasta, i'd use 1-2 full sized eggplants, and obviously increase your ratio of cheese, herbs, etc.)

roasted eggplant pasta with fresh herbs

serves 1; 2 if you aren't greedy

- one good sized japanese eggplant

- about a cup of your fave pasta (i used barilla whole wheat penne)

- handful fresh herbs, i used mint and basil

- cheese (i used trader joe's TO DIE FOR honey chevre and a bit of freshly grated pecorino romano)

3. slice eggplant lengthwise into quarters (or rounds if using regular sized eggplant). sprinkle with sea salt and cracked pepper, drizzle with olive oil. if you are feeling saucy (i was), add a garlic clove or two coated in oil to the sheet... the garlic will roast nicely alongside your eggplant and add a lovely depth of flavor to the sauce.

4. roast eggplant about 25-35 minutes, flipping a few times (i lost count... too busy drinking wine). basically, the skin should get toasted and wrinkly-looking, the insides brownish and soft. you can't really over-roast (the more tender, the better), but please don't under-roast-- no one likes tough, bitter eggplant.

7. when eggplant is done, chop up into bite size pieces. toss with cooked pasta, throw in herbs and pine nuts. sprinkle cheese on top, finish with a drizzle of olive oil. add a bit more pepper if you like (i like).

8. pour yourself another glass of wine, and enjoy! this is so much better than takeout.

1. cut the potatoes in half lengthwise, then each half into 4-5 wedges2. place all potatoes in a large ziploc bag, add all other ingredients3. close bag and shake, let marinate for 20 mins, up to a few hrs4. preheat oven to 450F, line 2 baking pans or "lipped" cookie sheets with parchment paper5. add wedges in a single layer on the pans/sheets and drizzle a little of the oil mixture over them6. bake for 20 mins7. flip wedges and bake for another 10-20 mins, until browned (mine are usually done after 10 mins)

1. mix all spices together and rub on all sides of steak cubes2. let "marinate" for 45 mins up to a few hrs in the fridge3. thread onto skewers (i like to use the flat metal type, the ones pictured i inherited from my dad)4. preheat grill to medium-high5. grill on all 4 sides for a few minutes until brown/golden and delicious looking6. remove from skewers and serve with a little sauce of your choice (i'm really into this vidalia onion and fig sauce right now)

8.14.2011

this recipe fits their tender juicy goodness perfectly. it's as if coldstone creamery had a love baby with your second favorite thing in the world. for instance, mine would be: coldstone x puppy noses = this ice cream. make it. now. or convince me to make it for you.

this batch is for you, derek!

here's also a great way to seed cherries without buying any weird contraption. any piping tip with a large hole will do.

for ice cream base:9. mix egg yolks, sugar, and salt. set aside.10. in medium pot, heat up milk and cream until it begins to boil. turn off heat.11. ladle 1/2 c milk/cream mixture slowly into egg yolks while whisking continuously12. slowly pour tempered yolk mixture into rest of milk/cream while whisking constantly13. turn heat on to medium, until mixture thickens up, whisking every minute14. once thickened, remove from heat and add vanilla and cream cheese (or neufchatel). stir to combine15. place in fridge to cool completely

assembly:16. run chilled ice cream base through an ice cream maker17. chill ice cream base in freezer for 1/2hr to thicken up18. scoop half of the ice cream base into a freeze-safe container, add half the cherry sauce, and half the graham crust (crumbled a bit)19. repeat with ice cream, followed by cherries, followed by crust (crumbled a bit)20. run a knife through the whole mixture a few times to help everything swirl together21. place back in fridge and chill completely22. EAT!

8.13.2011

back in march i took a fondant techniques class through University of Richmond. It was super fun, and you got to practice your own cake in the class. i highly recommend for anyone interested in fondant. this was my concoction!

in no way is it perfect, but it was my first try and i'm pretty happy with it.

oh so you think you're all amazing because you realize it's august and you must be good at math?? i lost the pics jen of jarnettphotography took for me until now ;)